Reads, Writes, Eats and Cooks
We stopped for lunch at a small Vietnamese place in Indianapolis last weekend and ordered Vietnamese Lemongrass Basa Fish. It was light, delicate and lemony. Perfect for a spring lunch. Inspired by the dish, tonight’s dinner: Lemongrass Tilapia.
Anyone reading this please note, my recipes are for people like me who use recipes as a loose guideline. Sorry for the fuzzy numbers and directions.
2 Tilapia filets
1/2 small tube lemograss puree (or 2 lemongrass stalks chopped and processed fine)
1/2 teaspoon each of ginger and garlic paste
2 tablespoon cornstarch
1 tablespoon of lemony ponzu or just soy sauce
1 tablespoon of sesame oil (although I”m questioning the inclusion of this…seems to add a roasty element to an otherwise citrus dish)
1/2 onion sliced
1/4 red bell pepper sliced
1/4 cup of shredded basil leaves
Salt and pepper (white, if you have it)
1. Rub garlic, ginger, salt, pepper and cornstarch on the fish. Let rest for 5-10 minutes.
2. Make a sauce combining lemongrass, ponzu, sesame oil and enough water to give it a dressing consistency.
3. Fry the filets in 2 tablespoon oil. Set aside.
4. Saute red bell peppers, onions just until soft.
5. Pour sauce mix over and let heat through.
6. Add fish and basil leaves (I added thinly sliced thai peppers). Let it come to a hard simmer, cover and let rest.
Serves two (and a little one) with jasmine rice.
It wasn’t an exact replication but sure was delicious. The lemongrass gives it a gentle citrus flavor that is wonderful. Definitely worth trying and remembering.
The plate needs some vegetable. Next time, maybe some sauteed garlic spinach?